2 1/2 c Fish stock -Prepare fish stock as
1/3 c Flour -follows:
1 c Cleaned cooked shrimp 4 T Butter or margarine
1/2 c Prepared horseradish 1/4 c Cooked peas, drained
-(optional) 1 c Boiled flounder
-pastry for single crust
Place backbone of filleted flounder into kettle with 1 cup diced
celery, 1/3 cup thickly sliced carrots, 1 1/2 tsp salt and 3 cups
cold water. Cover and simmer for 20 minutes. Strain. Pick out and
save celery and carrots for pie filling. Melt butter. Blend in flour
and add fish stock stirring until sauce thickens. Add cooked carrots,
celery, peas, shrimp and boiled fish. Stir in horseradish if desired.
Turn mixture into 9-inch pie pan and cover with pastry which has been
rolled about 1/8 in. thick. Crimp edges. Bake in hot oven (450
degrees) for 20 to 25 minutes.
Yields
1 servings
